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Lucid Food: Cooking for an Eco-Conscious Life Paperback – November 24, 2009
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—Organic Spa Magazine, May/June 2010
"With earthy tones and recipes organized by season, Lucid Food by Louisa Shafia becomes a year-round guide to cooking in rhythm with the earth. Shafia combines tips with unusual recipes that take the stress out of incorporating conscious practices into your daily life."
—Associated Press, 4/20/10
"Whether you are inclined to forage for your food or find it at your local farmers market, Lucid Food: Cooking for an Eco-Conscious Life is a must-read addition to your kitchen bookshelf."
“There's no shortage of books that proselytize in favor of local and sustainable eating, but few manage to espouse their arguments in such a tasty manner as Lucid Food: Cooking for an Eco-Conscious Life”.
“A passionate foodie and an environmentalist, Louisa Shafia, shares her tips for earth-friendly cooking in her cookbook Lucid Food: Cooking for an Eco-Conscious Life (Ten Speed Press, 2009). Recipes for dishes like roasted beets with persimmons over market greens and Indonesian corn fritters are categorized by season to highlight the freshest produce and local ingredients available. It's also packed with information about eco-friendly shopping and more.”
“Seasonal and quirky, with challenges for rethinking kitchen habits.”
“Even people who can't boil water will gobble up the gorgeous, easy and veggie-packed recipes in Lucid Food.”
“Shafia's non-preachy tone and sparkling enthusiasm make the book an inspiring read, and even the converted can learn a thing or two.”
—Philadelphia City Paper
“Lucid Food is an exciting guide to eco-friendly eating, with original recipes that are both intriguing and delightful.”
“If the lucid photos of heirloom vegetables and recipes for fesenjan (chicken in pomegranate walnut sauce) or imazushi (stuffed tofu pockets) aren’t enough substance to win you over, it’s the friendly and instructive tips for no-waste entertaining or composting for beginners. This book takes a look at the big picture of food, cherishing the healthy and seasonal, and keeping readers aware of the little ways in which they can make a difference by “greening their cuisine.”
—Not Eating Out in New York
“Lucid Food brings seasonal cuisine up a notch with simple dishes that are elegant, delicious, and absolutely beautiful. Readers will learn about cooking with ethnic flavors while also making food choices that are better for themselves and the environment.”
—Marcus Samuelsson, chef/co-owner of Aquavit and author of The New American Table
“Louisa’s approach to cooking is extremely exciting because she really walks the walk. Lucid Food is not just a cookbook of great recipes--it’s a friendly, green guide to entertaining, finding the best ingredients, and navigating the often murky waters of eco-conscious living.”
—Ming Tsai, chef/owner of Blue Ginger, host/executive producer of Simply Ming, and author of Simply Ming
“I’ve had the privilege of seeing Louisa in her element: the kitchen. The spirit she brings to her meals--the sense of fun, community, and pleasure--comes through loud and clear in this beautiful book. As more and more of us awaken to the social and ecological costs of the American fast food diet, chefs like Louisa show us a real food path that is healthy, accessible, and delectable.”
—Anna Lappé, cofounder of the Small Planet Institute and author of Diet for a Hot Planet: The Climate Crisis at the End of Our Fork and What We Can Do about It
“Louisa Shafia offers an approachable look at the importance of sustainable eating in today’s culture and explains how we can afford to eat organic and local foods. I’m very excited that there is now a book that parents, working professionals, and college students can use in the kitchen to create foods that are healthy for themselves and the planet!”
—Maria Hines, executive chef and owner of Tilth Restaurant
From the Publisher
* 80 seasonal recipes that make the principles of the eco-foods movement accessible to urban home cooks.
* Organic food sales are anticipated to increase an average of 18 percent each year through 2010.
More About the Author
Top Customer Reviews
As a traditional book I'm highly impressed with the depth of knowledge, clear manner in which is is conveyed, and most of all how concise the author was able to be when discussing sometimes complicated food issues. Within 2 pages Shafia is able to both shed light on some of the issues with 'traditional' white sugar and offer a myriad of solutions/alternatives. She is able, in only a few paragraphs, to discuss why you should seek out organic bananas, discuss their seemingly imminent demise, genetic diversity, and offer alternatives. While I used to have a very good memory for irrelevant data, like page numbers for certain information in books, I've all but lost that in distraction with 'real life'. When discussing "Lucid Food" with my husband, I was able to recall page numbers for him for information that struck me - a testament to the quality of information and intriguing presentation.
If you want good food-related info, enjoy food-porn photography, or seek a new diverse set of recipes I say check "Lucid Food".
My favorite recipes include the Fall Fruit Focaccia, Fesenjan (Chicken in Pomegranate Walnut Sauce), Indian Spiced Scrambled Eggs, and Miso-Glazed Striped Bass with Shiso Cucumber Salad. The Tamarind Ketchup is a new staple condiment in my house. The gorgeous photographs bring the recipes to life and help readers to visualize the interesting combinations of ingredients suggested in the book. I have expanded my repertoire and pantry as a result. I'm looking forward to more exciting things from Lucid Food!
Louisa Shafia knows how to eat well, fashioning meals from quality produce and local fare. Nestled amid the recipes are the nuggets of valuable health information that expand Lucid Food from a mere (heavenly) cookbook to kitchen notebook. Shafia's voice, warm and genuine, weaves her decades of food knowledge throughout the book, sharing her notes on sustainability, locality, and old-fashioned DIY values.
I'll admit I am obsessed with the new wave of seasonal collections. Particularly, I enjoy the variety of produce that pop up in these, even if it isn't always available in rural Kansas. These are people bedeviled by produce. (My kind of people.) Shafia adds a rich reference to the home cook's stash, reimagining tired winter vegetables into savory staples.
Poised to win a spot on my shelf of beloved, dog-eared cookbooks, Lucid Food serves up nearly 100 delectable recipes, only about a dozen featuring fish or meat. (It's not frowned upon, don't worry about harsh words; it's simply not the focus here.) There aren't photos of every recipe, but the photos included showcase lush preparations of plump, perfectly-cooked veggies with occasional animal proteins tucked in.Read more ›
The book is beautifully laid out with warm, friendly colors, and pictures that are good enough to eat. Tips and advice are sprinkled throughout the book, both within the recipes and in sidebars that tackle specific topics ranging from composting and foraging to starting your own potluck group with friends. This book is great for someone who is new to organic/local cooking with a handy glossary of eco-kitchen basics. Cooks who are already elbow deep in sustainable cooking practices will still find useful tidbits and inspiration embedded in the recipes.
My business partner and I run a cooking website dedicated to expanding creativity in the kitchen using organic, local and sustainably raised ingredients. We have both found Lucid Food to be an invaluable resource. We have cooked from it together and individually, and we use it often to expand our boundaries in regards to using spices and layering flavors in unexpected ways. Our favorites include the Warming Asian Rutabaga Soup (p. 89) and the Stuffed Poblano Chile Peppers (pg.165).Read more ›
Most Recent Customer Reviews
Great author, great book! filled with new ideas… if you like this book, you will definitely like "the new persian kitchen" even more...Published 22 months ago by Dona Taherizadegan
This book is a great reference guide to help you make informed choices as to what to eat and where, or where not, to get it. The recipes are great. Read morePublished on August 12, 2013 by J
Have only tried about 6 of the recipes, but very refreshing so far. A few are a bit to "out there" for our tastes, but I have learned how to pick and chose for ones our family will... Read morePublished on March 27, 2012 by thymegarden
Look, I'm a guy who's had several cookbooks in his life but has never actually used a single one of them. Read morePublished on December 27, 2011 by Jonathan Talat Phillips
Participating in Lousia Shafia's cooking class at The Natural Gourmet taught me to make unremarkable ingredients remarkable. Read morePublished on June 19, 2011 by ParisBreakfast
I've now tried several recipes from this book and been very pleasantly surprised by how delicious the results were. Read morePublished on April 1, 2011 by V. Pantalone
I love this cookbook - it's the best one I've bought in the past few years (and I have a LOT of cookbooks). Recipes are organized by season which is really helpful. Read morePublished on September 3, 2010 by eha
I was given this book as a gift - I don't think anybody has ever given me a cookbook before. Most of my cookbooks have been picked up second hand, and they are usually something I... Read morePublished on September 1, 2010 by bortzilla
While there have been a number of cookbooks extolling the merits of the seasonal and local food approach recently, few will strike you as quite as appealing and thought-provoking... Read morePublished on June 4, 2010 by James Wolfe